This is a family favorite and done in less than 30 minutes!
Herbed boneless pork cutlets paired with a tangy raspberry sauce.
We like to serve with baked asparagus.

INGREDIENTS:

• ½ tsp dried thyme 
• ½ tsp dried sage
• ¼ tsp salt 
• ¼ tsp pepper 
• 4 (4 ounce) boneless pork cutlets 
• 1 Tbsp butter 
• 1 Tbsp olive oil  
• 1/2 cup seedless raspberry jam 
• 4 Tbsp orange juice 
• 4 Tbsp white wine vinegar  (can use plain vinegar or Balsamic)

DIRECTIONS:
1. In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork cutlets.
2. In small pot, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).
3. Melt butter and olive oil in a nonstick skillet. Cook cutlets for 4-5 minutes on each side.
4. Spoon sauce in a pool onto a serving plate, and top with pork cutlet.

*recipe courtesy of allrecipes